Soft and Fluffy Cheesecake

I usually do not like cheesecake because it usually tastes dense and heavy. However, this soft and fluffy cheesecake recipe has me fall in love with it. It is so light and airy, and has just the right creaminess and sweetness. It has won the hearts of my son, my husband and many friends.

If you would like to try this recipe and make a perfect cheesecake yourself, please pay attention to all the details. The two most common problems in making a cheesecake are over-shrinking after it cools and cracks developed through the middle of the cheesecake after baking. To overcome these, you’ll need to be patient during the preparation of the batter, beat egg white in a consistency that is not too stiff or too soft, and use the right temperature and method while baking.

2: Sift pastry flour and corn starch. Divide into 3 portions and fold into the cream cheese mixture one at a time (Picture 6), mix well each time. At this point, if the mixture is too watery, heat over low heat and stir frequently until it becomes thick and smooth batter. Make sure to keep stirring to prevent overcooking or solidifying.

3: Transfer the batter to a mixing bowl and let it cool (Picture 7). Mix in lemon juice and lemon zest. If the batter has visible lumps due to inadequate heating in Step 2, pass through a strainer.

4: Add white vinegar or cream of tartar to the egg whites and beat with a handheld mixer (make sure it is clean and dry) on high speed until foamy (Picture 8). Add 3 tbsp sugar and beat until soft peaks form (Picture 9). Do not over beat the egg whites otherwise the cake surface would crack.

5: Preheat the oven to 340F/170C. Beat the flour and cheese batter on high speed for about 1-2 minutes with the same handheld mixer (Picture 10). Gently fold 1/3 of the beaten egg whites into the batter (Picture 11) and mix well. Then pour the batter back into the remaining beaten egg whites (Picture 12). Gently fold with a spatula until it is well combined and leaves no streaks. Do not over mix (Picture 13) (Proper folding and mixing give the cake its fluffiness). Pour the batter into a parchment paper lined 7-inch baking pan (Picture 14). (I made the double amount and used a large baking dish instead).

6: Place the cake pan into a 13×17-inch large baking pan (Picture 15) that is filled with 2-cm hot water. Bake in water bath at 340F/170C for 20 minutes. Reduce to 290F/145C and continue to bake in water bath for another 45-60 minutes, until the top turns golden brown or a toothpick inserted into the cake comes out clean. Turn off the oven, and leave the oven door ajar for 10 minutes.

7: Remove the cake from the oven. Flip it upside down on a parchment paper lined cutting board (Picture 16). Remove the parchment paper (Picture 17). Place the cake back into the baking pan (Picture 18). Cover with plastic wrap and chill for 3 hours before serving.

Look how smooth and fluffy!

Tips:
1: When prepare the cheese, yolk and flour mixture, make sure to use low heat and stir continuously. Do not overcook.
2: It is very important not to over beat the egg whites. When the cake is done, allow it to gradually cool down inside the oven to prevent shrinking.
3: Since everyone’s oven is different, do keep an eye on the last 10-15 minutes of your baking time.
4: Whipped cream and some fresh fruits go very nicely with this cake.
5: Got any more questions? Feel free to leave your comments in the comment box.

Please advise. I tried to make this cake 4 times, but They all became cheese pies! Not cheesecake and not soft at all. Also, it shanked at least 20%. I kept my cakes in the oven for more than an hour with the door open 1-2 cm. The results were still the same – shanking. I followed the exact same procedure. Could you please advise? I wish I can send you a picture so you can see how my cheese pie looks Thank You!